This was sent to me by my friend Carrie:
Chicken with Lemon, and Garlic
3 bone-in chicken breasts
Several cloves of garlic, whole, not peeled (the more, the merrier)
1 lemon cut in 4 pieces
Several sprigs of rosemary
Olive oil, and salt and pepper
Rinse chicken breasts and pat dry with paper towels. Rub a little olive oil on the chicken breasts and season with a little salt and pepper. I squeeze a little lemon juice over the chicken, not a lot. Then put the chicken, lemon pieces, garlic and rosemary into a 11 by 9 inch baking pan and cover with aluminum foil.
Bake at 375 for about 30 minutes, then remove foil and remove rosemary (it will burn if you leave it in). Then bake for another 10-15 minutes until browned and crispy. Chicken should be moist, but not pink if you cut into one, and juices should be clear.
Serve with garlic, you can squeeze the roasted garlic out of the peel and eat with the chicken, or put it on some bread with olive oil. Yummy! I serve this with a vegetable or salad.
And here's a link for Crockpot Chicken with Veggies (thanks, Shana!)
Addendum: I have to add one more recipe... a super delicious soup that Leora made us awhile back (except she left out the croutons and instead added a side of grilled mozzarella sandwiches, yummy!)...
Serves about 4
3 Weight Watchers points per serving
3 TBSP olive oil (divided)
1/2 white onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped into 1" pieces
2 medium carrots, chopped into 1/2" pieces
1-1/2 qts vegetable or chicken broth
1 can cannellini beans, drained & rinsed
4 whole canned tomatoes, quartered, plus some juice
2 cups rough chopped Swiss chard
4 C coarse bread, like French or Ciabatta, torn or cut to 1" pieces
Salt & pepper to taste
2 TBSP fresh cilantro, chopped
2 TBSP fresh basil, chopped
Parmesan cheese, grated for garnish
1. Heat 1TBSP olive oil and saute onion & garlic on medium heat 5 mins; add carrots and celery for 5 mins more.
2. Add broth and beans; simmer 15 mins
3. Add chard and tomatoes; simmer 15 mins
(Meanwhile, preheat oven to 350 deg; coat bread pieces with 2TBSP olive oil and sprinkle with salt. Toast 10-12 mins)
4. Add salt, pepper, basil & cilantro.
5. Serve soup with croutons and fresh grated parmesan
This one didn't take too long, and I posted the pics on FB the other day:
ReplyDelete1 White Onion
1 Clove Garlic
1 Green Bell Pepper - dices
1 can black beans - drained and rinsed
1 bag frozen corn (or 1/2 if it seems like too much) rinsed under hot water and drained
2 microwavable bags of Uncle Ben's brown rice - microwaved
Cilantro - chopped (half a bunch maybe?)
1 bag shredded cheese
1-2 packs of flour tortillas (or corn, which is healthier) - depends on size you buy (I used about 16 of the medium sized 'fajita size'
1 large can refried beans
1 large can red enchilada sauce (there's one of the cheaper brands that's really good!)
1 small can sliced olives (optional)
salt
pepper
cumin (to taste if you like - I made it without because my friend had mine)
Meat optional? This is my friends vegetarian recipe, but I added some shredded chicken breasts I cooked up quickly on my GF Grill. You could also buy an already cooked rotisserie chicken and shred that, or do ground beef or ground turkey?
1) Dice up a white onion and mince one clove garlic - start sauteing in a frying pan over a low heat (takes a bout 10 minutes...)
2) While that sautes, drain/rinse/chop and mix the rice, corn, black beans, chicken (if used), cilantro, 1 cup of the enchilada sauce and a handful or two of the shredded cheese.
3) add the bell pepper to the onion & garlic, cook for a minute or two (I like the bell pepper to still be a little crunchy). Add salt, pepper & cumin to taste
4) Time to layer! in a smallish casserole dish (may need more than 1 depending on how much mix you made) - grease/butter/spray the dish.
- Lay out one layer of tortillas (I ripped them in half and inverted to get to the edges)
- then spread a layer of refried beans
- then the mix
- then cheese
- another layer of tortillas
- another layer of mix
- another layer of cheese
- a 3rd layer of tortillas
- the rest of the enchilada sauce
- olives & cheese
Bake at 350 for 30-45 minutes. Everything's already edible, so it's just heating it through, and perhaps crisping the top a little.
Prep & making the dish takes about 20-25 minutes max if you're a good multi-tasker (not including attention needed for the kids). It made 1 square dish and one rectangular (not the big one, but the smaller one), and it lasted G&I for about 3 lunches & dinners each.